ORANGE CAKE from Lucy’s SCD Cookbook
2tablespoons butter, melted
¼ cup honey
¼ cup homemade yogurt
2 eggs, beaten
½ cup freshly squeezed orange juice
2 teaspoons orange rind, freshly grated
½ teaspoon baking soda
¼ teaspoon salt
2 ¾ cups blanched almond flour
In a medium mixing bowl, stir all ingredients together. Pour batter into a buttered 8 – inch x
8-inch baking pan. Bake in a preheated 300 degree F oven for 35 minutes, or until done.
CREAMY VANILLA FROSTING
1 cup yogurt Cream Cheese**, at room temperature
6 tablespoons butter at room temperature
3 tablespoons honey
1 teaspoon unsweetened vanilla
Beat all ingredients together. Refrigerate
**“Cream Cheese” recipe from Breaking the Vicious Cycle:
1. Line a colandar with a clean cloth (a dish towel is satisfactory).
2. Place a colander on a bowl.
3. Pour chilled yogurt into lined colander and allow to drain for about 6-8 hours (need not be refrigerated while draining).
4. Lift cloth by two opposite ends, place on flat surface, and with a spatula, scrape “cream cheese” off and refrigerate. It will be quite tart; a little liquid honey may be worked in with a spatula to sweeten.